Spring is upon us but sadly New York was blessed with more snow. I thought we had seen the last of the snow and was forging ahead to warmer weather, but alas no. So I’m back to cooking my comfort food specials with lashings of gravy and love. Lamb shank is a hearty piece of meat, true comfort food. My recipe has plenty of rosemary and garlic and is set on top of my simple mash. A definite belt-tester! Try this recipe out when the weather delivers a miserable day, trust me it will serve as a nice pick me up.
Lamb Shank
Slow Cooked Lamb Shank
Servings: 2
Ingredients
- 2 lamb foreshanks
- 6 cloves garlic grated
- 4 sprigs of rosemary
- 4 shallots
- 4 tsp salt
- 4 tsp pepper
- 1/2 cup red wine
- 1/4 cup saba or balsamic vinegar
- Olive oil
Instructions
- Pierce shanks all over to allow seasoning to penetrate the meat.
- Remove rosemary from woody stalks.
- Combine rosemary, garlic, salt and pepper.
- Smother shanks with rosemary and garlic mixture ensuring the all of the meat is well seasoned.
- Place shanks in your roasting pan.
- Peel and cut shallots and then place around each shank.
- Drizzle olive oil over shanks and shallots and then cover.
- If your roasting pan does not have a cover, wrap pan with aluminum foil.
- Place shanks in preheated oven at 375 and cook for 2 1/2 hours, until meat can be easily pulled from the bone.
- Once shanks are cooked remove from oven.
- Shanks will generate a gravy, pour gravy into a small pan.
- Add red wine and saba or balsamic vinegar and heat on high until boiling.
- Lower heat to simmer and stir until reduced by one third.
- Strain reduced gravy.
- Serve shanks in a deep plate or wide bowl.
- Place mash in bowl or plate and then balance shank on top of mash. Pour a generous amount of gravy over shank and serve.
